Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk

Saccaro, Daniela Marques; Hirota, Claudia Y.; Tamime, A. Y.; Oliveira, Maricê Nogueira de

doi:10.5897/ajmr11.598

Cited by 27 publications

(3 citation statements)

References 29 publications

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“…In 1975, Terzaghi and Sandine [ 88 ] developed the M17 medium for the cultivation of the Streptococcus bacteria genus. Since then, other specific media, such as the MSE was developed by Mayeux et al [ 89 ], and MRS has had its composition revised and modified to support the growth of specific LAB [ 90 , 91 ]. Likewise, Daniela et al [ 91 ] enumerated L. rhamnosus and L. acidophilus on MRS supplemented with vancomycin and orclindamycin, while Vinderola and Reinheimer [ 90 ] enumerated L. acidophilus in MRS modified with trehalose.…”

Section: Steps For Identifying a Potential Bioprotective Labmentioning

confidence: 99%

Strategies for the Development of Bioprotective Cultures in Food Preservation

Souza

Martins

Moreira

et al. 2022

International Journal of Microbiology

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Consumers worldwide are increasingly demanding food with fewer ingredients, preferably without chemical additives. The trend called “Clean Label” has stimulated the development and commercialization of new types of bioprotective bacterial cultures. These bacteria are not considered new, and several cultures have been available on the market. Additionally, new bioprotective bacteria are being identified to service the clean label trend, extend the shelf life, and, mainly, improve the food safety of food. In this context, the lactic acid bacteria (LAB) have been extensively prospected as a bioprotective culture, as they have a long history in food production and their antimicrobial activity against spoilage and pathogenic microorganisms is well established. However, to make LAB cultures available in the market is not that easy, the strains should be characterized phenotypically and genotypically, and studies of safety and technological application are necessary to validate their bioprotection performance. Thus, this review presents information on the bioprotection mechanisms developed by LAB in foods and describes the main strategies used to identify and characterize bioprotective LAB with potential application in the food industry.

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Section: Steps For Identifying a Potential Bioprotective Labmentioning

confidence: 99%

Strategies for the Development of Bioprotective Cultures in Food Preservation

Souza

Martins

Moreira

et al. 2022

International Journal of Microbiology

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“…Streptococcus thermophilus and L. bulgaricus were counted on M17 and de Man, Rogosa, and Sharpe agar (MRS; Difco, Le Pont de Claix, France), respectively, at pH 5.4 and incubated at 37°C for 72 h. The cultivation media were prepared according to Saccaro et al (2011). Lactobacillus acidophilus was enumerated using modified MRS agar medium supplemented with 50% maltose solution after incubation at 37°C for 72 h in an anaerobic jar (Dave and Shah, 1997).…”

Section: Counts Of Viable Bacteriamentioning

confidence: 99%

Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions

Silva

Piazentin

Mendonça

et al. 2020

Journal of Dairy Science

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Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastrointestinal conditions. Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointestinal digestion, which suggests a beneficial protective effect on human microbiome.

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“…In order to consider a product as a probiotic, it must contain a minimum of 10 6 live probiotic cells per mL (CFU/mL) (1). The growth of probiotic bacteria in cow's milk combined with soy beverage can be influenced by the presence of free amino acids, other bacteria, the formation of hydrogen peroxide, and the concentrations of lactic and acetic acids (19,20). For growth and reproduction, lactobacilli require certain conditions such as low oxygen concentration, and fermentable carbohydrates, proteins, vitamin B, unsaturated fatty acids and minerals.…”

Section: Microbiological Characteristics Of the Product At The End Of The Fermentationmentioning

confidence: 99%

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Šertović

Šarić

Barać

et al. 2019

Food technol. biotechnol. (Online)

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The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was performed at 43 °C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (106 CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2–82.7 %, of unsaturated fatty acids 22.3–77.8 % and of polyunsaturated fatty acids 15.5–65.9 %. The main soy sugars were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus La5 and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.

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Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk

Cited by 27 publications

References 29 publications

Strategies for the Development of Bioprotective Cultures in Food Preservation

Strategies for the Development of Bioprotective Cultures in Food Preservation

Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

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